Sauces: classical and contemporary sauce making/ James Peterson

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Publication details: Canada: John Wiley and Sons, Inc., c1998.Edition: 2nd editionDescription: xv, 598 pages; color illustration: 25cmISBN:

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book Circulation	HM & Nursing Library Circulation	Circ. 641.814 P481s 1998 (Browse shelf(Opens below))	c1	Available		53277

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Previous	Circ. 641.812 F275 2002 Favorite brand name appetizers /	Circ. 641.813 C967 2005 The culinary institute of America book soups : more than 100 new recipes form the world: primer culinary college /	Circ. 641.813 R845s 2002 The soups of France /	Circ. 641.814 P481s 1998 Sauces: classical and contemporary sauce making/	Circ. 641.815 G535p 2009 Professional baking/	Circ. 641.815 S683a 2006 About Professional baking	Circ. 641.821 B544 2004 A best recipe classic : cover and bake/	Next

Includes bibliographical references and index